Kiribath (Sri Lankan Milk Rice)

Method

1. Put the rice in a bowl, cover with cold water, swirl with your hand and pour off the cloudy water. Repeat 2–3 times until the water is only slightly milky, then drain well. Washing removes loose starch so the rice tastes clean.

   Add in this stepShort-grain white rice (or Sri Lankan red raw rice) 180 g

2. Put the rice and water in a 18 cm heavy-based pot and bring to the boil over high heat. Stir once, cover, turn down to low heat and cook for 20 min, until the water is absorbed and the grains are very soft and slightly sticky. Kiribath needs softer rice than everyday rice; if the centre of a grain is still firm, add 2–3 tablespoons of hot water and cook a few minutes more.

   Add in this stepWater 500 ml

   high heat→low heat

3. Stir the salt into the coconut milk and pour it over the rice. Cook over low heat for 5 min, stirring constantly with a wooden spoon and pressing the rice against the pot, until the coconut milk is fully absorbed and the rice turns thick and creamy and starts to pull away from the sides in one mass.

   Add in this stepThick coconut milk 200 mlSalt (for the rice) ¾ tsp

   low heat

4. Lightly oil a plate or tray (or line it with a piece of banana leaf) and tip the hot rice onto it. Press it into a 18 cm square about 2.5 cm thick, using a piece of banana leaf or a spatula wrapped in oiled baking paper so it doesn't stick. Smooth the top and leave it to set for 10 min.

5. Meanwhile make the lunu miris: chop the onion very finely, then pound it in a mortar with the chilli flakes and salt to a coarse, moist red paste (no mortar? crush it in a bowl with the back of a spoon). Squeeze in the lime juice and mix. It should taste hot, salty and sour.

   Add in this stepRed onion or shallots 60 gDried chilli flakes 1½ tspSalt (for the lunu miris) ½ tspLime ½

6. Dip a knife in water and cut the kiribath into diamonds about 5 cm long, wiping and wetting the knife between cuts for clean edges. Serve warm or at room temperature with a little lunu miris on each piece.